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(USA Today)   Guy Fieri says his new Times Square restaurant does not suck donkey sauce   (usatoday.com) divider line 212
    More: Followup, Times Square, Guy Fieri, Food Network, restaurants  
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12040 clicks; posted to Main » on 15 Nov 2012 at 11:02 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-11-15 11:26:01 AM  

Rapmaster2000: pxlboy: InmanRoshi: It's friggin Times Square. How does Fierri's shiatty tourist food any significantly worse than all the other chain restaurant franchises around it? If you eat on Times Square you know what you're getting into, for better or worse.

And if it's as bad as the review says, you're better off visiting the Sabrett stand.

Compared to everything else in Times Square, at least you get the quality you paid for at the Sabrett stand


If you are in Times Square and want a good meal without feeling and being treated like a rube, go to Chop't salads on Broadway and 41st, or Maoz Vegetarian on 7th and 40th. There is also a nice buffet / Korean BBQ type place called The Duke on Broadway and 41st. If you must sit down an be waited on do the Thai restaurants up around 48th and 9th, or Juniors on 44th between 8th and 7th.

You're welcome.
 
2012-11-15 11:26:21 AM  
I find I'm a conglomeration of the previously stated opinions here. Fieri has too much experience and cache in the business at this point to get away with a simple, hey it's been two months, give us more time. Bad recipes and crap food prep are things you take care of well before the 60 day mark. If it's a clown operation, then own it and fix it.

On the other hand, the review Pete Wells wrote was unflinchingly scathing, remarkably unbalanced, and comes across as someone who has very personal animosity against Fiery or at least the ludicrous over the top food bro personality that Fieri portrays. It's entirely possible that Wells found not one redeemable thing about this new restaurant, but the unprofessional tone of the piece really just gives the impression that Wells has an axe to grind or is just trolling a "celebrity" "chef".
 
2012-11-15 11:26:37 AM  
Great. Now I want wings.

/homersimpsondrooling.jpg
 
2012-11-15 11:27:14 AM  

pacochu: ModernPrimitive01: I don't really care to eat at a celebrity chef's restaurant (Anthony Bourdain might be the exception because I am a fan of his) but I have learned some cool cooking ideas from Diner Drive Ins and Dives.

/learned the best way to make wings is to fry them first, then add sauce, then put them on the grill for a few minutes to let everything caramelize. After doing this, other ways of doing wings just won't cut it


I prefer to smoke them first, then drop them in the fryer for a minute or so to crisp up. I might have gotten that from triple D myself.


That kinda makes me wonder why some of these places let Guy in? Sure it's good publicity, but the dude will probably rip your ideas after you show him how to make your best dishes.
 
2012-11-15 11:27:30 AM  

blatz514: Ramen kool-aid beer and cigarettes are hard?

What the hell is "Ramen kool-aid beer?"


[shutupandtakemymoney.jpg]
 
2012-11-15 11:28:13 AM  
"To me, it's impossible to come in and have a dining experience and have every single thing is wrong, unless you come in with a different agenda and you want to sensationalize something and you want to blow it out of the water."

he did say your staff was "well-meaning".

I still can't understand how Triple D played up Havana Hideout like they were god's gift to cuban sandwich consumers yet you can't order one without pickles.
 
2012-11-15 11:28:45 AM  
I hate Guy, and I remember when he was on the show that chose the next Food Network star. The gay black guy was so much better than him.
 
2012-11-15 11:30:16 AM  

ModernPrimitive01: mcwehrle: ModernPrimitive01: I don't really care to eat at a celebrity chef's restaurant (Anthony Bourdain might be the exception because I am a fan of his) but I have learned some cool cooking ideas from Diner Drive Ins and Dives.

/learned the best way to make wings is to fry them first, then add sauce, then put them on the grill for a few minutes to let everything caramelize. After doing this, other ways of doing wings just won't cut it

except Tony B doesn't own any restaurants.

in that case I stand by the first part of my statement


Having eaten at Les Halles when he was in charge, I can say it was competent ~ good not great. You'd never get a bad meal there, but you'd never get a spectacular meal there as well.
 
2012-11-15 11:31:11 AM  

ModernPrimitive01: I don't really care to eat at a celebrity chef's restaurant (Anthony Bourdain might be the exception because I am a fan of his) but I have learned some cool cooking ideas from Diner Drive Ins and Dives.

/learned the best way to make wings is to fry them first, then add sauce, then put them on the grill for a few minutes to let everything caramelize. After doing this, other ways of doing wings just won't cut it


Bourdain loved Bobby Flay's restaurant on No Reservations.
 
2012-11-15 11:32:29 AM  
Sending in Gordon Ramsey to this place would be the best episode of Kitchen Nightmares ever. Donkey! No, donkey sauce. Sauce?
 
2012-11-15 11:32:40 AM  
I smell a very special episode of Hells Kitchen coming up.

Needs some Gordon Farking Ramsay!!!
 
2012-11-15 11:33:52 AM  

Kraftwerk Orange: "Lick my sweaty taint you pretentious, arrogant, pencil pushing dickweed. I hope you enjoy scribbling critiques for your own blog when the Internet finally kills your wheezing, geriatric husk of a business model, you irrelevant, chirping assbag. I'm an icon, you're artifact!"


Sorta funny, but like everything there is a grain of truth - food critics (like all paid to review) can often be pompous windbags with overly inflated sense of worth. Food is (literally) up to individual taste. Some may like it, some may not - but to proclaim your palate is superior over all others and can deliver the verdict is hubris.

/I picture the "Stop Liking What I Don't Like" kid as the reviewer.
 
2012-11-15 11:34:45 AM  
Hey Guy, go cook me a chicken pot pie, Biatch !
 
2012-11-15 11:35:08 AM  

stonelotus: "To me, it's impossible to come in and have a dining experience and have every single thing is wrong, unless you come in with a different agenda and you want to sensationalize something and you want to blow it out of the water."

he did say your staff was "well-meaning".

I still can't understand how Triple D played up Havana Hideout like they were god's gift to cuban sandwich consumers yet you can't order one without pickles.


You can order a Cuban without pickles. It's called a sandwich.
 
2012-11-15 11:35:20 AM  
I'm gagging just thinking about finding a Guy Fieri hair in my food.
 
2012-11-15 11:35:35 AM  
I don't know what donkey sauce is, but it sure doesn't sound like something that I want to put in my mouth.
 
2012-11-15 11:37:07 AM  
What?! Guy Fieri has no f*cking clue how to run a restaurant?! This is shocking!

/Almost as shocking as if you told me he has no real skills whatsoever
 
2012-11-15 11:40:01 AM  
Just putting this out there:

Times Square is roughly 99% tourist trap trash, that also goes for the food. If you can't even reach that low bar of quality, just gtfo.
 
2012-11-15 11:40:55 AM  

Komplex: Having eaten at Les Halles when he was in charge, I can say it was competent ~ good not great. You'd never get a bad meal there, but you'd never get a spectacular meal there as well.


It's a Brassier, not a fine dining establishment.
 
2012-11-15 11:41:45 AM  

Marlys: I don't know what donkey sauce is, but it sure doesn't sound like something that I want to put in my mouth.


It simply brings to mind some poor sod jerking off a donkey and harvesting the ejaculate into a ramekin . That is the problem.
 
2012-11-15 11:41:46 AM  

IrateShadow: He's full of shiat. With 25 years experience, the place should be running damn near flawlessly after the first couple of weeks. Hell, it should be perfection right out the door, because shiat reviews for the opening days can sink a place.


How long have Denny's been around? So longevity is an automatic marque of quality now?

/looks at Radio Shack too
 
2012-11-15 11:41:58 AM  

Pants full of macaroni!!: Guy Fieri trifecta now in play.


Pretty sure that one unlocks the 7th seal, doesn't it?
 
2012-11-15 11:42:29 AM  

rufus-t-firefly: Did he answer any of the questions?


Careful, do you want this thread to turn into a Questions Only thread like the thread about the review?
 
2012-11-15 11:42:30 AM  

poughdrew: Sending in Gordon Ramsey to this place would be the best episode of Kitchen Nightmares ever. Donkey! No, donkey sauce. Sauce?


YES! That was exactly what I was thinking after reading the NYT review.

I bet Guy Fieri has a 9000-item menu with pictures of all the food.
 
2012-11-15 11:42:41 AM  
In other news, Guy Fieri begins experimenting with deep-fried donkey sauce at his restaurant.
 
2012-11-15 11:42:46 AM  

H31N0US: Rapmaster2000: pxlboy: InmanRoshi: It's friggin Times Square. How does Fierri's shiatty tourist food any significantly worse than all the other chain restaurant franchises around it? If you eat on Times Square you know what you're getting into, for better or worse.

And if it's as bad as the review says, you're better off visiting the Sabrett stand.

Compared to everything else in Times Square, at least you get the quality you paid for at the Sabrett stand

If you are in Times Square and want a good meal without feeling and being treated like a rube, go to Chop't salads on Broadway and 41st, or Maoz Vegetarian on 7th and 40th. There is also a nice buffet / Korean BBQ type place called The Duke on Broadway and 41st. If you must sit down an be waited on do the Thai restaurants up around 48th and 9th, or Juniors on 44th between 8th and 7th.

You're welcome.


Where's the Olive Garden?
 
2012-11-15 11:43:12 AM  

Broktun: Komplex: Having eaten at Les Halles when he was in charge, I can say it was competent ~ good not great. You'd never get a bad meal there, but you'd never get a spectacular meal there as well.

It's a Brassier, not a fine dining establishment.


"My Cup Runneth Over" would be a good brasserie name.
 
2012-11-15 11:43:35 AM  
"In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so."

-Anton Ego from Pixar's Ratatouille.
 
2012-11-15 11:43:43 AM  

Lem Motlow: stonelotus: "To me, it's impossible to come in and have a dining experience and have every single thing is wrong, unless you come in with a different agenda and you want to sensationalize something and you want to blow it out of the water."

he did say your staff was "well-meaning".

I still can't understand how Triple D played up Havana Hideout like they were god's gift to cuban sandwich consumers yet you can't order one without pickles.

You can order a Cuban without pickles. It's called a sandwich.


not at Havana Hideout.
 
2012-11-15 11:43:53 AM  

lohphat: How long have Denny's been around? So longevity is an automatic marque of quality now?


For what it is, Denny's IS a marque of quality. Note, for what it is.
 
2012-11-15 11:44:24 AM  

Broktun: Komplex: Having eaten at Les Halles when he was in charge, I can say it was competent ~ good not great. You'd never get a bad meal there, but you'd never get a spectacular meal there as well.

It's a Brassier, not a fine dining establishment.


...or "Otto Titzling's"
 
2012-11-15 11:44:32 AM  
Here's the hidden agenda: you're a celebrity chef, a very experienced restauranteur, and you've had 60 days to iron out the kinks in a place that charges $18 for a burger in a city with vast restaurant talent to support you. The reviewer seems to expect that Guy Fieri would run his restaurant in such a way to produce a product commensurate with the price and his experience. He even cited the standards one could expect at Johnny Garlic's that were woefully missed at American Kitchen.

Sounds like a guy with an axe to grind: the "stop fleecing people" axe.
 
2012-11-15 11:45:26 AM  

Komplex: Having eaten at Les Halles when he was in charge, I can say it was competent ~ good not great. You'd never get a bad meal there, but you'd never get a spectacular meal there as well.


And I think Tony would agree. He's never claimed to be anything more than competent.
 
2012-11-15 11:45:32 AM  

InfernalCatfish: lohphat: How long have Denny's been around? So longevity is an automatic marque of quality now?

For what it is, Denny's IS a marque of quality. Note, for what it is.


Like Waffle House.

/"mediocre" is a quality
 
2012-11-15 11:46:26 AM  

syberpud: Kraftwerk Orange: "Lick my sweaty taint you pretentious, arrogant, pencil pushing dickweed. I hope you enjoy scribbling critiques for your own blog when the Internet finally kills your wheezing, geriatric husk of a business model, you irrelevant, chirping assbag. I'm an icon, you're artifact!"

Sorta funny, but like everything there is a grain of truth - food critics (like all paid to review) can often be pompous windbags with overly inflated sense of worth. Food is (literally) up to individual taste. Some may like it, some may not - but to proclaim your palate is superior over all others and can deliver the verdict is hubris.

/I picture the "Stop Liking What I Don't Like" kid as the reviewer.


You know, I think I just White Knighted Guy Farking Fieri. That's a first for me.
 
2012-11-15 11:47:02 AM  

poughdrew: Sending in Gordon Ramsey to this place would be the best episode of Kitchen Nightmares ever. Donkey! No, donkey sauce. Sauce?


F*cking yes please!
 
2012-11-15 11:49:13 AM  
FTFA: Fieri didn't think it was fair to visit the restaurant four times in two months. "That's tough times, especially this size of a restaurant."

Hey Guy Ferry (his given name), Are you implying that it is simply not possible to open a large restaurant and serve a decent meal within 2 months? Is cooking food and selling it to people such a fledgling industry that you'll require many months to perfect it?
 
2012-11-15 11:49:36 AM  
He asks for 6 more months. It's been open 2 months. If a restaurant takes 8 farking months to get its act together, it deserves to go out of business.

Also, for 2 minutes of fun check out the Guy Fieri dish generator

5 a.m. tri-tip taquitos with Jack Daniels tater tots, market price.
 
2012-11-15 11:50:40 AM  

lohphat: Like Waffle House.

/"mediocre" is a quality


Agreed. However, Denny's and Waffle House doesn't try to be spectacular. They are trying to be consistently mediocre. And in that, they are successful. I'm not going to Denny's to be wow'd. I'm going to get some bacon and eggs and a cup of coffee, and then get on with my life.
 
2012-11-15 11:52:20 AM  
What does Guy bring to the table (no pun intended)? Dumbing everything down to diner-level food? Eggs and foie gras on sourdough, deep fried and drizzled with a pomegranate reduction?

Even if his skill was "running a restaurant", it looks like he fails. His only discernible skill at this point is "ability to make Food Network brass think his celebrity will be worth a damn". They may have been right, but it no longer has nothing to do with food, and now his name is mud pie.
 
2012-11-15 11:52:53 AM  

InfernalCatfish: lohphat: Like Waffle House.

/"mediocre" is a quality

Agreed. However, Denny's and Waffle House doesn't try to be spectacular. They are trying to be consistently mediocre. And in that, they are successful. I'm not going to Denny's to be wow'd. I'm going to get some bacon and eggs and a cup of coffee, and then get on with my life.


Thus Feri's place is no different from a Waffle House finding a Gucci bag in a dumpster and acting like Ivana Trump
 
2012-11-15 11:54:25 AM  

Rapmaster2000: H31N0US: Rapmaster2000: pxlboy: InmanRoshi: It's friggin Times Square. How does Fierri's shiatty tourist food any significantly worse than all the other chain restaurant franchises around it? If you eat on Times Square you know what you're getting into, for better or worse.

And if it's as bad as the review says, you're better off visiting the Sabrett stand.

Compared to everything else in Times Square, at least you get the quality you paid for at the Sabrett stand

If you are in Times Square and want a good meal without feeling and being treated like a rube, go to Chop't salads on Broadway and 41st, or Maoz Vegetarian on 7th and 40th. There is also a nice buffet / Korean BBQ type place called The Duke on Broadway and 41st. If you must sit down an be waited on do the Thai restaurants up around 48th and 9th, or Juniors on 44th between 8th and 7th.

You're welcome.

Where's the Olive Garden?


About 3 miles west on Rt 3 in Secacucs. Along that vein, the Red Lobster on 41st and 7th or the Bubba Gump on Broadway might appease your discriminating palate.
 
2012-11-15 11:55:48 AM  

stevie1der: The review Pete Wells wrote was unflinchingly scathing, remarkably unbalanced, and comes across as someone who has very personal animosity against Fiery or at least the ludicrous over the top food bro personality that Fieri portrays. It's entirely possible that Wells found not one redeemable thing about this new restaurant, but the unprofessional tone of the piece really just gives the impression that Wells has an axe to grind or is just trolling a "celebrity" "chef".


i'mokaywiththis.jpg
 
2012-11-15 11:57:36 AM  

poughdrew: Sending in Gordon Ramsey to this place would be the best episode of Kitchen Nightmares ever. Donkey! No, donkey sauce. Sauce?


Are you a wizard?
 
2012-11-15 11:58:30 AM  

InfernalCatfish: lohphat: Like Waffle House.

/"mediocre" is a quality

Agreed. However, Denny's and Waffle House doesn't try to be spectacular. They are trying to be consistently mediocre. And in that, they are successful. I'm not going to Denny's to be wow'd. I'm going to get some bacon and eggs and a cup of coffee, and then get on with my life.


True. But I loves me some WH hash browns scattered, covered, and chunked.
 
2012-11-15 11:59:30 AM  

Dr Dreidel: What does Guy bring to the table (no pun intended)? Dumbing everything down to diner-level food? Eggs and foie gras on sourdough, deep fried and drizzled with a pomegranate reduction?

Even if his skill was "running a restaurant", it looks like he fails. His only discernible skill at this point is "ability to make Food Network brass think his celebrity will be worth a damn". They may have been right, but it no longer has nothing to do with food, and now his name is mud pie.


His name is only mud as far as serious foodie types who enjoy perusing blogs to find the next great thing are concerned. Whenever there's a backlash from that subculture against someone, it's a safe bet that Average Joe thinks that person is teh awesome. Which unfortunately means Food Network continuing the All Guy All the Time programming strategy.
 
2012-11-15 12:02:56 PM  

mcwehrle: ModernPrimitive01: I don't really care to eat at a celebrity chef's restaurant (Anthony Bourdain might be the exception because I am a fan of his) but I have learned some cool cooking ideas from Diner Drive Ins and Dives.

/learned the best way to make wings is to fry them first, then add sauce, then put them on the grill for a few minutes to let everything caramelize. After doing this, other ways of doing wings just won't cut it

except Tony B doesn't own any restaurants.


Probably a good thing, and definitely a wise move. Not that he wouldn't do a great job. Anyway, I believe the NYT review. That said, if it were the place's first two months, it's bound to royally fark up. Most reviewers here in Chicago won't bother until after a restaurant's first 3 months of operation.
 
2012-11-15 12:03:37 PM  
I am not surprised with this development. You just knew Guy wasn't going to have the time to oversee everything at the restaurant, what with him having to constantly run back and forth to Tijuana for more Donkey Sauce.
 
2012-11-15 12:03:56 PM  

stevenboof: IrateShadow: He's full of shiat. With 25 years experience, the place should be running damn near flawlessly after the first couple of weeks. Hell, it should be perfection right out the door, because shiat reviews for the opening days can sink a place.

In Guy's defense (ughhh, how did I even just type that), it is in New York, which means he probably has to hire a lot of New Yorkers.


And New Yorkers certainly know nothing of the restaurant business.
 
2012-11-15 12:04:33 PM  
Any fat bastard pitching Jack Daniels ribs for TGIF should be shot in the dick.
 
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